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    FLAVORS FOR ORAL COMPOSITIONS
    1.
    发明申请
    FLAVORS FOR ORAL COMPOSITIONS 审中-公开
    口味组合物的味道

    公开(公告)号：WO2008005548A2

    公开(公告)日：2008-01-10

    申请号：PCT/US2007015600

    申请日：2007-07-06

    申请人： PROCTER & GAMBLE ,  SWAINE ROBERT LESLIE JR ,  ZEHENTBAUER GERHARD NORBERT ,  HOKE STEVE ,  RAMJI NIRANJAN ,  HESTER MARC

    发明人： SWAINE ROBERT LESLIE JR ,  ZEHENTBAUER GERHARD NORBERT ,  HOKE STEVE ,  RAMJI NIRANJAN ,  HESTER MARC

    IPC分类号： A61K8/00

    CPC分类号： A23L1/222 ,  A23L27/12 ,  A23V2002/00 ,  A61K8/19 ,  A61K8/33 ,  A61K8/347 ,  A61K8/35 ,  A61K8/4973 ,  A61K8/676 ,  A61K8/922 ,  A61K2800/52 ,  A61Q11/00 ,  A23V2200/15 ,  A23V2250/5036 ,  A23V2250/2116 ,  A23V2250/214

    摘要： The present invention relates to oral care compositions comprising stannous ions, a mint-type flavor oil, a protectant component that prevents generation of off odor and off taste in the composition, and orally acceptable carriers. The mint-type oils include peppermint, spearmint and corn mint. Suitable protectant components include copper salts and carbonyl compounds such as ascorbic acid; cis-jasmone; 2,5-dimethyl-4-hydroxy-3(2H)-furanone; 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone; vanillin; ethyl vanillin; anisaldehyde; 3,4-methylenedioxybenzaldehyde; 3,4-dimethoxybenzaldehyde; 4-hydroxybenzaldehyde; 2-methyoxybenzaldehyde; 4-methoxybenzaldehyde; benzaldehyde; cinnamaldehyde (3-phenyl-2-propenal); hexyl cinnamaldehyde; ?-methyl cinnamaldehyde; ortho-methoxy cinnamaldehyde; ?-amyl cinnamaldehyde; and combinations thereof. The oral care composition may be a dentifrice.

    摘要翻译： 本发明涉及包含亚锡离子的口腔护理组合物，薄荷型风味油，防止组合物中产生异味和脱味味的保护成分，以及口服可接受的载体。 薄荷油包括薄荷，薄荷和玉米薄荷。 合适的保护剂组分包括铜盐和羰基化合物如抗坏血酸; 顺茉莉酮; 2,5-二甲基-4-羟基-3（2H） - 呋喃酮; 5-乙基-3-羟基-4-甲基-2（5H） - 呋喃酮; 香兰素; 乙基香兰素; 茴香醛; 3,4-亚甲; 3,4-二甲氧基苯甲醛; 4-羟基苯甲醛; 2- methyoxybenzaldehyde; 4-甲氧基苯甲醛; 苯甲醛; 肉桂醛（3-苯基-2-丙烯醛）; 己基肉桂醛; α-甲基肉桂醛; 邻甲氧基肉桂醛; 戊酰肉桂醛; 及其组合。 口腔护理组合物可以是洁齿剂。

    FLAVOR OILS WITH REDUCED SULFUR CONTENT AND USE IN ORAL CARE COMPOSITIONS
    5.
    发明申请
    FLAVOR OILS WITH REDUCED SULFUR CONTENT AND USE IN ORAL CARE COMPOSITIONS 审中-公开
    具有减少硫含量的油脂和口服护理组合物中的用途

    公开(公告)号：WO2008005549A2

    公开(公告)日：2008-01-10

    申请号：PCT/US2007015601

    申请日：2007-07-06

    申请人： PROCTER & GAMBLE ,  SWAINE ROBERT LESLIE JR ,  ZEHENTBAUER GERHARD NORBERT ,  HOKE II STEVEN HAMILTON ,  HESTER MARC ALAN ,  RAMJI NIRANJAN ,  MCCLENATHAN DENISE MARIE

    发明人： SWAINE ROBERT LESLIE JR ,  ZEHENTBAUER GERHARD NORBERT ,  HOKE II STEVEN HAMILTON ,  HESTER MARC ALAN ,  RAMJI NIRANJAN ,  MCCLENATHAN DENISE MARIE

    CPC分类号： A23L1/222 ,  A23L27/12 ,  A23V2002/00 ,  A61K8/19 ,  A61K8/33 ,  A61K8/347 ,  A61K8/35 ,  A61K8/4973 ,  A61K8/676 ,  A61K8/922 ,  A61K2800/52 ,  A61Q11/00 ,  A23V2200/15 ,  A23V2250/5036 ,  A23V2250/2116 ,  A23V2250/214

    摘要： The present invention relates to flavor oils including mint-, fruit- and spice-type flavors that are specially processed to substantially eliminate low-molecular weight sulfur compounds, in particular dimethyl sulfoxide (DMSO), which has been found to be the main precursor of malodorous species such as dimethyl sulfide and methyl mercaptan. These malodorous species are produced via oxidation-reduction reactions involving such sulfur-containing compounds present in flavor oils. A preferred processing method is an aqueous-washing process, which has advantages of being simple, inexpensive and easy to implement while importantly avoiding the problems of typical processes including non-selective removal of desirable components and subjecting the flavor oils to extreme conditions that may destroy other components and result in undesirable changes in flavor or odor character. Other processing methods to selectively remove non-desired components include (1) distillation to remove polar low boiling point components, (2) filtration through adsorbents selective for sulfur compounds, (3) countercurrent extraction and (4) column chromatography. The processing methods may optionally be followed by reengineering to add back desired components that may have been removed or altered during the processing. The specially processed flavor oils are particularly useful in oral care compositions comprising components with chemical reducing capability such as stannous ions, which react with the sulfur-containing compounds to produce malodorous products.

    摘要翻译： 本发明涉及风味油，其包括经特别加工以基本上消除低分子量硫化合物，特别是二甲基亚砜（DMSO）的薄荷，水果和香料型香料，其已被发现是主要前体 恶臭物质如二甲硫醚和甲硫醇。 这些恶臭物质通过涉及风味油中存在的含硫化合物的氧化还原反应产生。 优选的处理方法是水洗方法，其优点是简单，便宜且易于实施，同时重要地避免了典型方法的问题，包括非选择性除去所需组分并使风味油经受可能破坏的极端条件 其他组分，并导致风味或气味特征的不良变化。 选择性除去不需要的组分的其它处理方法包括（1）蒸馏以除去极性低沸点组分，（2）通过对硫化合物选择性的吸附剂进行过滤，（3）逆流提取和（4）柱色谱法。 处理方法可以可选地随后重新设计以添加可能在处理期间被移除或改变的期望的部件。 经特殊处理的风味油特别适用于包含具有化学还原能力的组分的口腔护理组合物，例如亚锡离子，其与含硫化合物反应产生恶臭产物。